1 Zucchini (grated) Topping: 2 tablespoons Almonds (silvered) 2 tablespoons Whole Wheat Flour 2 tablespoons White Sugar 2 tablespoons melted Butter DIRECTIONS: 1. Preheat the oven to 350 degrees. Prepare muffin cups. 2. In a large bowl place Flour, Almond Meal, Salt and Baking Soda. Mix. 3. In a medium bowl, mash the Bananas add Eggs one at a time, mixing well with each addition. Add Olive Oil, Demerara Sugar and Almond Extract. 4. Mix the dry and wet ingredients together. 5. Add the Cherries and Zucchini and mix gently. 6. Divide the batter evenly into 12 muffin cups. 7. In a small bowl combine all the topping ingredient. Divide evenly onto the muffins. 8. Bake for 20 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean. Both Maggie and I thought these muffins could have used a little more sugar… so you might want to add a bit more, or serve with marmalade. They are moist — especially considering there’s no milk or butter in the recipe — and moderately fluffy. You can really taste the Banana, not so much the Cherry. Give ’em a try and let me know what you think.

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About ritalovestowrite

Freelance writer, graphic designer, musician, foodie and Jane Austen enthusiast in Northern Baltimore County, Maryland. As a writer I enjoy both fiction and non fiction (food, travel and local interest stories.) As an advocate for the ARTS, one of my biggest passions is helping young people find a voice in all the performing arts. To that end it has been my honor to give one-on-one lessons to elementary, middle and high school students in graphic design and music. And as JANE-O I currently serve as the regional coordinator for JASNA Maryland and am working on a Regency/Federal cooking project.
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All recipes are for entertainment value only. They worked for me, but may not (for various reasons) work for you. Bake/cook/consume at your own risk. ritaLOVEStoWRITE and its author are not responsible if you happen to get sick.